Effect of Ultrasonic Field on the State of Starch Hydrogels

Effect of Ultrasonic Field on the State of Starch Hydrogels
Lipatova, I.; Losev, N.; Yusova, A.
2004-10-13 00:00:00
Some fundamental aspects of how the primary structure of starch hydrogels with concentration of 1 to 8 wt % disintegrates in an ultrasonic field are discussed. The effect of ultrasonic vibrations on the basic characteristics of starch hydrogels: degree of grain cleavage, viscosity, transparence, and phase composition, is analyzed.
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Abstract

Some fundamental aspects of how the primary structure of starch hydrogels with concentration of 1 to 8 wt % disintegrates in an ultrasonic field are discussed. The effect of ultrasonic vibrations on the basic characteristics of starch hydrogels: degree of grain cleavage, viscosity, transparence, and phase composition, is analyzed.